Dragonair Inflight Menu Fueled with Hong Kong Delights

16 Jun 2011

(HONG KONG) Hong Kong is known as a food paradise, renowned for its street and café food as much as for its fine dining, and Dragonair is paying homage to wide variety and inventiveness with a new “Hong Kong Delights” menu featuring a selection of iconic dishes.

Passengers on Dragonair flights will be able to enjoy a variety of unique local specialities ranging from the popular cocktail bun, egg tart and Hong Kong-style milk tea to steamed rice in hot pot casserole and double-boiled soup.

The “Hong Kong Delights” inflight menu, featuring more than 60 dishes including appetisers and main courses, will be available on board in phases for passengers flying to various destinations (see Appendix for details).

The menu will provide local passengers with a taste of home when they fly, while overseas visitors will get a delicious introduction to a wide range of delicious Hong Kong specialities.

Dragonair is famous for providing innovative and quality inflight food and the “Hong Kong Delights” menu is a continuation of the airline’s pioneering spirit in providing quality inflight catering services.

Dragonair Chief Executive Officer James Tong says, “As a home-grown brand, Dragonair is delighted and proud to bring Hong Kong’s specialities on board as a means to promote Hong Kong’s food culture, not only among Hongkongers, but visitors from around the world. The unique offering of wide-ranging Hong Kong-style dishes best demonstrates how we continuously strive to put our passengers first and ensure they have the most enjoyable journey.”

The airline called on all its expertise and inventiveness to create this special menu to ensure that the dishes and flavours experienced inflight are as authentic as in a local restaurant, working within the limitation of an aircraft environment.

“It’s all down to the great attention to detail and teamwork, from selection of menu, choice of ingredient supply to cooking methods, reheating and serving. Most essential is the seamless coordination and fulfilment of every single step by all departments and colleagues involved to make a satisfactory whole. One tiny deviation or missing link would affect the overall outcome,” Mr Tong explains.

While interlocking procedures and support are paramount, Tong believes the same will apply to Hong Kong’s aviation development and stresses that “Hong Kong has long been admired for its excellent software, including human resources, management skills and professional services, and in order to maintain momentum and not jeopardise our continued success in terms of economic and aviation growth, we need to have all the puzzles to be in place, missing any of them could make a priceless difference. Therefore, the development of a compatible hardware - the third runway - is imperative.”

Appendix:

Hong Kong Delights Inflight MenuSoup

Coconut Soup with Aloe, Sea Whelk and Silky Fowl

Ba Wong Fa, Pear, Lo Hon Gua & Duck Gizzard Soup

Lo Hon Gua Soup with Watercress and Geoduck

Double-boiled Soup with Pigeon, Fish Maw and Chinese Mushroom

Pork Knuckle Soup with Brassica and Carrot

Pork Soup with Chicken Feet, Marrow and Dried Octopus

Chicken Soup with Conpoy, Sweet Corn and Conch

Double-boiled Soup with Papaya, Ham and Barley

Pigeon Soup with Geoduck and Yam

Black Silk Chicken Soup with Marrow and Chayote

Ox Tail Soup with Radix Codonopsis and Red Dates

Beef Shank Soup with Red Dates and Soya Beans

Rice and Noodle

Beef Curry with Rice in Hong Kong Style

Barbecued Pork and Chicken with Steamed Rice

Chicken Curry with Rice in Hong Kong Style

Baked Pork Chop with Rice in Tomato Sauce

Braised Beef Brisket in Clear Soup in Casserole

Pork Dumplings with Noodles in Soup

Roasted Goose and Wonton with Glass Noodles in Soup

Braised Beef Brisket with Noodles in Clear Soup

Fishball with Rice Noodles in Supreme Broth

Egg Noodles with Barbecued Pork, Shallots and Ginger

Seasonal Dishes and Specialty

Steamed Rice with Chicken and Preserved Sausages with Abalone in Hot Pot Casserole